Photo of Chicken with tomato-zucchini salad by WW

Chicken with tomato-zucchini salad

3
1
1
SmartPoints® value per serving
Total Time
1 hr 25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
This tomato and zucchini salad is delicious to make all summer long and goes with anything grilled. Since you’ll already have your grilled fired up, consider doubling the salad to get a jumpstart on other meals for the week. Plan to use it as a base for other dishes or as a simple side. Turn the leftover salad into a vegetarian lunch option by tossing it with pasta or quinoa or serve it with baked tortilla chips as a snack or party appetizer. If you don’t have grape tomatoes, use a large chopped tomato instead, and try basil, mint, or parsley instead of the cilantro.

Ingredients

Fresh lime juice

3 Tbsp

White wine vinegar

2 Tbsp

Olive oil

1 Tbsp

Garlic clove(s)

3 medium clove(s), minced

Uncooked boneless skinless chicken breast

20 oz, 4 (5-ounce breasts)

Ground cumin

1 tsp

Cooking spray

1 spray(s)

Table salt

1¼ tsp

Grape tomatoes

2 cup(s), or cherry tomatoes, halved

Uncooked zucchini

1 medium, diced (about 1 1/2 cups)

Jalapeño pepper(s)

1 medium, seeded and minced

Uncooked red onion(s)

½ small, thinly sliced

Cilantro

3 Tbsp, chopped fresh

Instructions

  1. 1 Combine lime zest and juice, vinegar, oil, and garlic in medium bowl. Transfer 3 tablespoons of mixture to zip-close plastic bag; add chicken and cumin. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 1 hour or up to 4 hours. Reserve remaining marinade.
  2. 2 Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
  3. 3 Remove chicken from marinade; discard marinade. Sprinkle chicken with 1 teaspoon salt. Place chicken on grill rack and grill, turning frequently, until chicken is cooked through, 8–10 minutes.
  4. 4 Meanwhile, to make salad, combine tomatoes, zucchini, jalapeño, onion, cilantro, remaining 1/4 teaspoon salt, and reserved marinade in medium bowl and toss to coat. Serve chicken with salad.
  5. Serving size: 1 chicken breast and about 3/4 cup salad